As I mentioned before, Meatland is amazing. Having a nice cheap butcher on your street makes a big difference in your quality of life.

Not only is the quality of the meats fantastic, but cheap too. Really cheap. Take a good look at the steak below. What do you think it costs? Go ahead, take a good look.

How much?

That London Broil (flank steak) you see there came home with me for under $5. That’s like a serving for 4 people. It’s crazy. How can I possibly buy anything from Stop and Shop across the street when the good folks at Meatland are practically giving away giant steaks.

I should also mention that I recently got a cast iron skillet which I used for the London Broil. Lodge makes good quality skillets and sells them for far less than you’d expect for a piece of cast iron cookware (enameled is still expensive).

It takes a little getting used to as far as cooking times and adjusting the heat, but take a gander at the picture at the top, I think I did pretty good for my first try. The hard part with the steak is turning down the heat once you’ve seared the outside.

Cast iron doesn’t cool down as fast as other materials and if you over shoot it when you turn down the heat, it also takes longer to heat back up. This isn’t something you want to turn your back on until you know how your skillet behaves.

After preheating the skillet on relatively high heat for about 15 minutes, I slapped the steak on for 2 minutes for each side. Then I turned down the heat and finished it off over medium heat (or so). I over shot at first so it took a little longer than expected.

Also, I would be more specific about the heat, but I have no idea how to explain the settings on my stove. My stove basically has a bonus zone or something on the knobs which is the equivalent of saying that it goes to 11. High heat is at about 75%, so is that high heat, or medium-high? I know, I know, I shouldn’t complain about it going to 11.

Anyway, I served it up with a horseradish sour cream sauce and it was delish.

Viva Los Meatland!